Oriental Salmon and Spinach

Makes 4 servings

Karen

Our family favorite. A 30 minute dinner packed with healthy ingredients. Serve with rice of choice, white or brown.

ingredients

Sauce

Stir-fry

1 (10 oz.) bag pre-washed spinach or 1 box frozen
1 red bell pepper
2 green onions
3 cloves garlic
3/4 lb. salmon fillet or 1 can (16oz.) salmon, drained and broken into large chunks
1 Tbsp peanut or vegetable oil
Half of 8 oz. bag shredded fresh carrots

1
1. In a small bowl, combine OJ, 1/4 cup water, soy sauce, brown sugar, sesame oil and ginger. Stir in cornstarch until smooth; set aside.
2
2. While rice is cooking, prepare spinach by removing stems. drop leaves into a large bowl of cold water; set aside. Core, seed and shop bell pepper. Thinly slice green onions and crush garlic in garlic press. Remove skin from fresh salmon and cut fillet into 1" pieces.
3
3. In a large nonstick skillet heat oil over medium-high heat. Cook carrots and bell pepper 1 minutes. Add green onions and garlic and cook 30 seconds. Stir reserved sauce, then add to vegetables. Cook, stirring constantly 1 to 2 minutes, until sauce has thickened.
4
4. Place salmon pieces on top of veggies. Cover and simmer 2 to 3 minutes, until salmon is coooked through.
5
5. Drain spinach well. Place in skillet over salmon, cover, and cook 1 to 2 minutes, until spinach is cooked down by half. Gently toss mixture together. Serve over rice.